It’s corn season in Maryland! And this is a great recipe to use up any leftover ears you may have. These irresistibly delicious scones are a great accompaniment to a bowl of soup or a plate of scrambled eggs and veg. If you don’t like Blue Cheese you can use cheddar or another cheese of your liking. As always, we include gluten and dairy substitutions.
We talk you through making these scones in Episode 244 of our podcast. If you enjoy this recipe, you may also like our recipes for Pumpkin Rosemary Drop Biscuits and Cheddar and Chive Drop Biscuits.
Ingredients
2 cups all-purpose flour or gluten free 1-1 flour
2 teaspoons baking powder
½ teaspoon salt
⅛ teaspoon ground pepper
4 tablespoons (½ stick) cold salted butter or non-dairy butter, cut into pieces
1 cup fresh corn kernels (if using frozen, look for smaller sweet/white type of corn)
½ cup blue cheese crumbles or cheese of your choice
1 tablespoon chopped chives
1 large egg
¾ cup heavy whipping cream or dairy free whipping cream
Instructions
Preheat oven to 350°.
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, salt, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse meal.
Add corn, cheese, and chives, stirring to blend.
In a 1 cup measuring cup, break an egg and beat it. Pour ¾ cup of heavy cream over top and whisk together well. Add the egg and cream mixture to the bowl, stirring until the dough is most and mostly holding together. If the dough is still too dry, add more cream one splash – about 1 tablespoon – at a time.
Sprinkle a bit of flour on the parchment lines baking sheet. Using your hands, gather the dough together and transfer to the baking sheet. Knead gently a few times, then, with floured hands, pat the dough into a roughly 8 inch square. Brush the top of the square with more cream, if desired. Score the dough into 9 scones, cutting almost all of the way through.
Bake until the edges of the scones are golden brown, about 30 minutes or until a tester in the center comes out clean. Serve warm.